West Indian food for the soul.

One of my best friends in the world finally moved to NYC! On Saturday we decided to have a small West Indian dinner party as Kefira's family comes from Dominica: a small, lush, West Indian country in the Caribbean Sea. She (of course) cooked the meal, and I (of course) set the table, prepared the drinks, and made dessert. For the table decor, I chose to make it simple yet colorful. I draped scarves over our casual dining area, and arranged candles and simple flowers. For the drinks, I made Micheladas, which are actually Mexican, but perfect to pair with the spicy and sweet aromas of the food. Kefira prepared jerk chicken, coconut rice and beans, and fried plantains. It was beyond amazing...

Kefira's Honey-Glazed Jerk Chicken

Ingredients:
Chicken (2 lbs. 1/2 drumsticks 1/2 thighs)
Jerk Sauce ( Jamaican style. Best to get at an international store)
5 Cloves of finely chopped garlic
1 Bottle of Beer ( a light beer like Corona, Tecate or Red Stripe)
2 Tbl spoons of rum
1 Small jar of Honey
Black Pepper

1. Get yourself some chicken ( drumsticks, thighs and wings are the best, but if your feeling ambitious cook the whole bird)
2. Pre-heat oven to 400 degrees.
3. Wash the chicken with water and lemon or lime juice. (helps kill bacteria and gives an overall better taste in the end).
4. Put chicken in (pyrex) pan and rub it with garlic, black pepper and jerk sauce. There should be a nice, even layer of sauces on each piece of chicken.
5. Place chicken in oven and let the magic begin for about 40 minutes give or take.
(Every 15 minutes baste the chicken with the sauce, and near the end test the chicken for firmness)
6. When the chicken is getting firm, pour the honey over chicken and coat each piece
7. Put back in oven for another 15- 20 minutes

Note- I like my chicken tender but cook it to your desire. For a nice crispy glaze turn broiler on and cook for a few minutes longer.

Tips on preparing the rice and beans: Refer to the recipe for rice (we used Basmati) and cut 1/2 the water with coconut milk. Then add 1 can of dark Kidney Beans or any you prefer.


My Michelada

Ingredients:
2/3 Light beer (like Corona, Tecate, Sol, or Pacifico)
1 Lime squeezed
2 Dashes hot sauce (my fave is Cholula but Tabasco works)
1 Dash Worcestershire sauce (optional)
Ice
Salt
Cayenne Pepper (optional)

1) Salt and cayenne the rim of a pint or margarita glass
2) Add ice
3) Add lime juice
4) Add beer and sauces to taste